Hash Brown Tostadas
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Vegetable Oil (divided)1 bunch
Cilantro1 tsp
Cumin1 tsp
Garlic Paste1 tsp
Cayenne Pepper1 tsp
Salt1 cup
Tomato Salsa (fresh)Directions:
1
Place shredded potatoes in a microwave-safe bowl and microwave for 3 minutes
2
While potatoes are heating, pour 3 tablespoons vegetable oil into a 12-inch cast-iron or nonstick skillet
3
Heat the oil over medium to medium-high heat
4
Remove the potatoes from the microwave and spoon 1 cup of the potatoes into the skillet
5
Repeat with another cup of potatoes and flatten each mound of potatoes to make a patty
6
Cook hash browns for 5 minutes
7
While hash browns are cooking, drain and rinse the beans
8
Combine beans with a large handful of cilantro, lime juice, cumin, garlic paste, cayenne, and salt in the bowl of a mini food processor
9
Process until smooth
10
Set aside
11
Turn the potato patties over and cook for another 5 minutes, until they are lightly browned
12
Dice the avocado and slice the green onions
13
Remove the patties from the pan
14
Add the remaining 3 tablespoons oil to the pan and repeat with the remaining potatoes
15
Spread 2 tablespoons of the black bean mixture on each patty and top with romaine, salsa, cheese, avocado, green onions and sour cream (if using)